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Friday, 3 May 2013

Recipe - Chicken Rendang (Ayam Rendang)

Chicken rendang is a traditional Malay dish. This spicy chicken dish is made distinctive by the use of grated or desiccated coconut. The grated coconut is then toasted to release its flavour before being added to the dish. Gula melaka (palm sugar) is also used to add sweetness and flavour. The chicken and spice paste is then slowly cooked for the spice paste to blend and the chicken to become tender.

Preparation method

To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.

2. Blanch the drumsticks in boiling water for 1 minute.

This is to get rid of the surface fat.

3.

Blend the spice ingredients until fine.Heat the oil in a pot or wok on medium till hot.Fry the spice blend till fragrant.Put the chicken and coconut milk in the pot and stir over medium heat and bring to a boil.

3.

Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.

About 45 minutes.

Enjoy

A 5 minute video where thermal cooker is used. Using thermal cooker, this dish needs only to simmer for 15 minutes and the cooker will do the rest of the cooking.